Friday Food News

America’s sports nutrition market has been reshaped by a clear shift toward savory flavors and meat in the bar category, says Packaged Facts. Meat bars made with beef, lamb or turkey may be the next jerky.

Two or three years ago, you could count the number of US firms using cricket flour in food products on the fingers of one hand; today there are more than 30 companies making everything from bars to cookies, writes Elaine Watson.

As Asian cuisine surges in popularity around the globe, chefs are adding whimsical touches to their dishes and incorporating new flavors from other cuisines. “The trend used to be Brazilian, or French or Japanese. But now everyone uses all the techniques,” said Japanese chef Tetsuya Wakuda.

A handful of restaurants are borrowing from the business model of community supported agriculture, financing their openings and cultivating loyal customers by trading up-front “membership” investments for specific perks. “Members bring in customers. They’re our immediate advocates and our greatest advertisers,” said Ismail Samad, chef of the Gleanery in Putney, Vt.

More than half of U.S. households have hot sauce on hand, and 54% of consumers have a strong preference for spicy foods, according to two recent surveys. Eateries are feeding the demand for spice with new sriracha-flavored dishes at Applebee’s, Red Lobster and Corner Bakery Cafe, and habanero-spiced items at McDonald’s, Dunkin’ Donuts and Bonefish Grill.

Wood-fired grills are heating up high-end kitchens as top chefs such as Dan Barber and Tom Colicchio install the heavy-duty equipment to grill meats and vegetables to smoky, wood-scented perfection. Grill manufacturer Grillworks formerly designed the kitchen tools for home use but now is creating commercial versions for chefs that weigh more than 1,500 pounds and include multiple adjustable grates.

Social media sites like Instagram, tools that track food intake and gadgets like mobile phone plug-ins that emit scents are some of the technologies that are influencing how consumers eat, according to Mandy Saven, head of food, beverage and hospitality at Stylus. “The intersection between technology, digital culture and food is fascinating. Technology is influencing the look of our food not only on the plate but also how we experience our food,” Saven said.